Preheat the oven to 180C

Wash the peppers and tomatoes

Slice the peppers in half and lay them skin side up on a baking dish, brush them with olive oil and sprinkle some salt on them

Pierce holes in the tomatoes, brush them with oil (brush the vine too!) and sprinkle with salt. Lay them next to the peppers

Roast the peppers and tomatoes for about 40 minutes, or until the skin on the peppers is all blistered, then let it cool down for about 10 minutes

Once cool enough, peel the peppers and take the tomatoes off the vine

Add the peppers and tomatoes to a blender with 1 clove of garlic, the stock powder, paprika and water. Blitz until smooth

Pour the sauce into a pan on medium heat and stir in the basil leaves. Season with salt and pepper and leave it simmer while the gnocchi cooks

Cook the gnocchi following the instruction on the package

Drain the cooked gnocchi and add them to the sauce, stir gently making sure all the gnocchi is covered by the sauce

Sprinkle the pecorino on top and serve hot.